GUEST RECIPE: GRAIN FREE GRANOLA BISCUITS
he lovely Charleh from Designed2Eat is just like us – she wants to be healthy but doesn’t want to miss out on fun or delicious food. We have tried some of her delicious paleo cakes and they are SO good, plus she has some amazing recipes on her own blog and was kind enough to write us an exclusive guest recipe. We know you all love a guilt-free sweet treat so hope you enjoy her Grain Free Granola biscuits which are gluten free and dairy free (and vegan if you use agave syrup instead of honey).
She’s also used a Paleo/grain-free granola called RAWnola which we have tried and can safely say is DELICIOUS. We would definitely recommend it to any granola fans
Created by Charleh Dickinson: Designed2Eat
Hands up if raisin and nut biscuits are your favourite too!? Aye! Soft, chewy and traditionally made with oats, they are perfect for making life that little bit sweeter! I know that’s I’m a chocoholic (you can add chocolate on top or dunk them into a hot chocolate – it works great!) but sometimes getting fruity and a little bit nutty fits my mood better and I bet yours too!
I love this recipe but you may be asking, “Why have you put a grain free granola in there!?”
For the added super flavour of course!…..and saving time – sshh!
Charleh was former elite athlete who has many allergies. She wanted something sweet, nutritious that was easy to carry whilst travelling and so Designed2Eat was born! She sells all her products online at www.designed2eat.co.uk as well as her free from food blog with a recipe for every occasion.Enjoy!Grain Free Granola Biscuits
Duration: 15 Minutes
- 250g Almond Butter
- 1 tbsp flaxseed or chia seeds
- 100ml Honey/Agave
- 1 Egg
- 200g RAWnola
- Preheat oven to 175°C and line a baking sheet with greaseproof paper.
- Using a food processor fitted with an “s” blade, blend all the ingredients, except the RAWnola, together until a smooth mixture is formed.
- Once the mixture is smooth, fold in the grain free granola so that it is even throughout.
- Using a metal teaspoon, spoon the mixture on the baking sheet at least 2 inches apart so that they become round splodges.
- Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom: you can usually tell when they are ready as your kitchen will be filled with a sweet, nutty smell.
- Remove and let cool on the baking sheet for 1 minute (they may look a bit under-done, but let them set), then transfer to a wire rack to cool completely.
- Finally, enjoy when you have a little afternoon sweet craving and a cuppa tea.